Bedienungsanleitung Neff B45C42N3 (Seite 16 von 40) (Englisch)

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Baking trays

We recommend that you only use original baking trays, as

these have been optimally designed for the cooking

compartment and the operating modes.

Always slide the baking tray or the universal pan in carefully as

far as it will go and make sure that the sloping edge is facing

the appliance door.

Use the universal pan if you are baking moist cakes, so that the

cooking compartment does not get dirty.

Baking on two or more levels

If you are baking on several levels, you should preferably use

baking trays and insert these at the same time.

Bear in mind that your items may brown at different rates on

each level. The items on the top level will brown more quickly

and can be taken out earlier.

If you wish to bake on two levels using a baking tray and a

universal pan, you should insert the baking tray at shelf

height 3 and the universal pan at shelf height 1.

Baking table for basic doughs/cake mixtures

The values in the table are guidelines and apply to enamelled

baking trays and dark baking tins. The values may vary

depending on the type and amount of dough/mixture and on

the baking tin.

The values for bread dough apply to both dough placed on a

tray and dough placed in a loaf tin.

We recommend that you set the lower of the specified

temperatures the first time. Lower temperatures will generally

allow more even browning.

If you are baking according to your own recipe, use similar

recipes in the table as a guide.

Observe the notes in the table about preheating.

CircoTherm®

3 Top/bottom heat %

Basic dough Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

Rich sponge mixture

Tray bakes with topping 1 160 - 170 30 - 45 3 170 - 180

1 + 3 150 - 160 40 - 50 - -

Springform cake tin/loaf tin 1 150 - 160 60 - 80 2 160 - 170

Flan tin 1 160 - 170 20 - 35 2 170 - 180

Shortcrust pastry

Tray bake with dry topping, e.g. crumble 1 160 - 170 45 - 70 3 180 - 190

1 + 3 160 - 170 60 - 80 - -

Tray bake with moist topping, e.g. egg custard 1 150 - 170 60 - 80 - -

Springform cake tin, e.g. sponge base cheesecake 1 150 - 160 50 - 90 2 160 - 180

Flan tin 1 150 - 160* 20 - 35 2 170 - 180*

Sponge mixture

Swiss roll 1 180 - 190* 10 - 15 3 190 - 200*

Flan tin 1 160 - 170 20 - 30 2 160 - 170

Sponge (6 eggs) 1 150 - 160 30 - 45 2 160 - 170

Sponge (3 eggs) 1 150 - 160* 20 - 30 2 160 - 170*

Yeast dough

Tray bake with dry topping, e.g. crumble 1 160 - 170 40 - 60 3 170 - 180

1 + 3 160 - 170 45 - 65 - -

Savarin/plaited loaf (500 g) 1 160 - 170 30 - 40 3 170 - 180

Springform cake tin 1 160 - 170 30 - 40 2 160 - 170

Ring cake tin 1 160 - 170 35 - 45 2 170 - 180

* Preheat oven

CircoTherm®

3 Top/bottom heat %

Small baked items Shelf

height

Tempera-

ture in °C

Baking time in

minutes

Shelf

height

Tempera-

ture in °C

Yeast dough 1 160 - 170 20 - 25 3 170 - 180

1 + 3 160 - 170 20 - 30 - -

Meringue mixture 1 80 100 - 130 3 80

1 + 3 80 150 - 170 - -

Puff pastry 1 190 - 200* 20 - 30 3 200 - 210*

1 + 3 190 - 200* 25 - 35 - -

* Preheat oven

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